Hearty Lentil and Garden Vegetable Soup

Ingredients

Check items as you prep your kitchen:

• 1 cup dry brown lentils, rinsed and picked over
• 1 medium yellow onion, diced
• 2 medium carrots, peeled and sliced
• 2 stalks celery, sliced
• 1 medium zucchini, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 5 cups water or no-salt-added vegetable broth
• 1 dried bay leaf
• 1 tsp dried thyme
• 1/4 tsp black pepper

Cooking Instructions

1. Heat olive oil in a large soup pot over medium heat. Add diced onion, carrots, and celery. Cook for 6 to 8 minutes until softened.

2. Add minced garlic and cook for 1 minute until fragrant.

3. Add rinsed lentils, water or no-salt broth, bay leaf, thyme, and black pepper. Bring to a rapid boil.

4. Reduce heat to low, cover, and simmer for 25 minutes.

5. Add the diced zucchini and simmer for an additional 10 minutes until lentils and all vegetables are tender.

6. Discard bay leaf before ladling into bowls. Serve warm.

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